Taco Soup is bold, comforting, easy to customize and always a family favorite! Ground beef and black beans fill every serving with plenty of protein while veggies offer some nutrients. This one pot soup recipe checks all the right boxes!

Stay warm with more of the best soup recipes like Chicken Dumpling Soup, Tuscan White Bean Soup and Sausage Orzo Soup.

Taco soup is one of those recipes that’s great for cleaning out your fridge/pantry! Some of my most favorite recipes are the ones where you can just toss a bunch of stuff into a pot and call it dinner.

It also helps that my family is obsessed with this taco soup recipe. I love serving it, because it’s a great way to sneak protein and nutrients into the mouths of even the most selective eaters!

Flavorful, easy, versatile, family friendly… This beef taco soup seriously satisfies.

Why we love it:

• Filling – This easy taco soup can stand on its own without a side dish. The black beans and ground beef pack it with protein and make it so filling!
• Flavorful – You may be full from just one serving of taco soup — however, it’s so flavorful you’ll go back for seconds anyways!
• One pot – Less clean-up is always a HUGE win in my kitchen. This soup recipe is easily prepared in just one pot.
• Budget-friendly – You won’t be breaking the bank to make this taco soup! Check out the ingredients below and you’ll see that they’re all nice and inexpensive.

Taco Soup Ingredients

• Ground Beef – I like to use lean ground beef since it doesn’t render as much fat when cooking. If you use higher fat beef, you may want to drain excess fat after browning.
• Black Beans – Make sure they’re thoroughly drained and rinsed before adding to the pot. Any kind of beans will work here!
• Beef Broth – Low-sodium beef broth is preferred. If you use regular beef broth, you may want to omit the additional sprinkle of salt.
• Salsa – Use your favorite brand of salsa (feel free to make it spicy)! Or, go the extra mile by using Homemade Salsa.
• Veggies – I love using a medley of onions, corn, and bell peppers in this recipe, but feel free to experiment and add some extras from the fridge.
• Seasonings – All you need is a sprinkle of salt and some taco seasoning to create the very best flavor!

How to make Taco Soup

Take a quick look at how I make the BEST taco soup recipe! Scroll to the bottom of this page for more detailed instructions and ingredients.

• Add the beef, onions, and peppers to a pot over medium heat.
• Once the beef is cooked, stir in the remaining ingredients and cook over medium heat for about 15 minutes. Stir often.

Taco Soup Variations and Substitutions

• Make it creamy: When I’m serving this to my kids, I stir in some heavy cream to cool it off and reduce the spice.
• Thicken it: You can stir in some tomato sauce or crushed tomatoes for a thicker soup.
• Add in additional veggies: Mushrooms, peppers, spinach, or whatever you think you’d like to eat in your taco soup!
• Add rice: Add in some quick rice and simmer for 5-10 minutes, or long grain rice and simmer 20-30 minutes until tender for a thicker soup.
• Top it up: For me, this soup is all about the toppings, but toppings are optional and additional ingredients. Try cheddar cheese, sour cream, avocado, fresh tomato and lime wedges.
• Make it with chicken instead: Add all of the ingredients to a large pot and throw in two whole, raw chicken breasts. Simmer over medium-low heat until chicken is tender. Remove chicken breasts, shred, and add back into the soup to serve.

How to store this easy Taco Soup

Once it’s cooled to room temperature, transfer taco soup to an airtight container and store it in the fridge for 3-4 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze Taco Soup?

Sure thing! Allow the soup to fully cool before storing it in a freezer-safe container. I recommend pouring it into a zip-lock bag and laying it flat on a baking sheet to freeze, that way it optimizes how much room you have in your freezer.

Freeze for up to 3 months and let it slowly defrost in the fridge prior to reheating.

Can I make Crockpot Taco Soup?

Yes! This easy Taco Soup is also a perfect Crockpot soup recipe!

1. Brown your ground beef in a skillet, then add to a 3-4 quart slow cooker.
2. Add the remaining ingredients, and cook on low for 3-4 hours (you can leave it longer and it won’t hurt anything, or on high for 1.5-2 hours.
3. Serve.

Can I make it in the Instant Pot?

You sure can.

1. Brown your ground beef in the Instant Pot on sauté.
2. Add your broth and scrape the bottom to remove any bits.
3. Add the remaining ingredients and select pressure cook on high for 2 minutes.
4. When the cook time is over, let the pressure release naturally for at least 5-10 minutes (just because soup can be very steamy), then open the valve and remove the lid to serve.

More soup recipes you’ll love!

When the weather cools off, all I want is soup, stews and chilis! If you’re the same, you’ll love these cozy dinner ideas:

• Crockpot Chicken Noodle Soup — a classic made easier.
• Classic Beef Stew — don’t forget the crusty bread!
• Easy Vegetarian Chili — big on flavor, you won’t even miss the meat!
• Chicken Rice Soup — make it in the slow cooker or on the stove top
• The BEST Sausage Tortellini Soup — so cozy and full of flavor!

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Easy Taco Soup recipe

This easy Taco Soup is made with just 8 ingredients and minimal prep! It's hearty and comes together in 30 minutes or less.

Course Main Course, Soup

Cuisine American, Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 217cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 red bell pepper (finely chopped)
• ½ onion (finely chopped)
• 2 ½ cups low sodium beef broth
• 540 ml canned black beans drained and rinsed (19oz)
• 341 ml canned sweet corn with juice (12oz)
• 1 cup mild tomato salsa
• 1 teaspoon low sodium taco seasoning
• 1 teaspoon salt

US Customary – Metric

Instructions

• In a large soup pot, brown ground beef with red pepper and onion over medium heat. Drain any excess fat if desired.
• Add broth, beans, corn, salsa, taco seasoning and salt. Simmer over medium heat, stirring occasionally, for 15 minutes. until vegetables are tender.
• Serve with optional toppings: tortilla chips, shredded cheese, avocado, lime wedges, or sour cream.

Video

Nutrition

Serving: 313grams | Calories: 217cal | Carbohydrates: 21g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1046mg | Potassium: 882mg | Fiber: 7g | Sugar: 5g | Vitamin A: 851IU | Vitamin C: 29mg | Calcium: 47mg | Iron: 3mg

The post Easy Taco Soup recipe appeared first on The Recipe Rebel.

All of our favorite Instant Pot Soup recipes in one place! These cozy instant pot recipes will keep you warm this fall and winter From chicken soup, potato soup, vegetable soup — there’s an easy pressure cooker soup recipe for everyone!

Love your instant pot? See all of my Instant Pot Recipes here.

I have said it about a hundred times before but I surely won’t stop now — I love soup.

I love it on the stove top, the slow cooker, and my latest obsession — Instant Pot soup recipes.

And since there are never too many Instant Pot soups to have in your back pocket this time of year, I’ve gathered up some of my favorites and some on my list to try!

Why make soup in the Instant Pot?

When someone asks me if they need an Instant Pot (and I get asked this a lot!), I will tell them honestly: it’s good for some things, but it’s not great at everything.

But soup?

Hands down my favorite thing to cook in my pressure cooker because it’s so good, and so quick.

I love how quickly the Instant Pot cooks veggie-loaded soups and they’re not still half crunchy when you’re ready to eat — this can take forever on the stove!

I also love how all the flavors in Instant Pot soup recipes blend so well together and how easily it is to add cooked or browned meat (bacon or ground beef or Italian sausage, for example), and not have to dirty an extra pot — much better than the crockpot!

I’ve got lots more to say on the subject (see additional tips and tricks down below the recipes!), but I know what you came here for 😉

The best Instant Pot Soup recipes

Instant Pot Potato Soup

This Instant Pot Potato Soup is creamy, comforting, and so easy to make! It's loaded with potatoes and a few veggies just for good measure 😉 It is the ULTIMATE comfort food and my favorite soup!

Check out this recipe

Instant Pot Vegetable Soup

This Instant Pot Vegetable Soup is a quick, easy, and healthy vegetarian meal. This soup is packed with veggies, super flavorful, and ready in under 20 minutes!

Check out this recipe

Creamy Instant Pot Chicken Noodle Soup Recipe

This Creamy Instant Pot Chicken Noodle Soup Recipe is simple and quick but packs a serious flavor punch. This creamy soup is loaded with vegetables and can easily be made dairy-free or vegetarian.

Check out this recipe

Instant Pot Chili

This Instant Pot Chili is a hearty meal made in one pot, with lean ground beef, beans, tomatoes and chili spices. An easy make ahead and freezer friendly meal!

Check out this recipe

Instant Pot Potato Corn Chowder

This Instant Pot Potato Corn Chowder is an easy pressure cooker soup recipe that is loaded with creamy potatoes, fresh corn, and smoky bacon. It’s perfect for summer or winter! 

Check out this recipe

Instant Pot White Chicken Chili

This Instant Pot White Chicken Chili is creamy and hearty with just the right amount of spice! Loaded with lean chicken, white beans, green chiles and corn it’s sure to be a crowd pleaser! 

Check out this recipe

Crockpot Lasagna Soup (quick & easy!)

This Crockpot Lasagna Soup recipe is full of flavor and can be made in the crockpot or Instant Pot! With a tomato base, it's made with Italian sausage, lasagna noodles, and lots of Italian herbs and cheeses.

Check out this recipe

This Crockpot soup recipe includes Instant Pot instructions!

Instant Pot Chicken Tortellini Soup

This Instant Pot Chicken Tortellini Soup is loaded with vegetables and cheese tortellini! The perfect chicken soup for a chilly day — made in 30 minutes or less and freezer friendly!

Check out this recipe

Instant Pot Creamy Tomato Soup with Crispy Parmesan Chickpeas

We’re loving this quick and easy Instant Pot Creamy Tomato Soup with Crispy Parmesan Chickpeas! Stove-top instructions also available below. Vegetarian + GF

Check out this recipe

Instant Pot Minestrone Soup | Tasty & Easy Minestrone Soup Recipe

Instant Pot Minestrone Soup is the perfect hearty meal to warm you up. This easy homemade recipe tastes just like the classic Olive Garden minestrone soup.

Check out this recipe

Instant Pot Beef and Barley Soup – Garnish & Glaze

Instant Pot Beef and Barley Soup is a hearty soup packed with veggies, super tender beef, and whole grain barley. It’s the perfect simple and healthy meal for a rainy spring day.

Check out this recipe

Instant Pot Butternut Squash Soup

This Instant Pot Butternut Squash Soup recipe is super quick and easy to make in the pressure cooker, it’s naturally gluten-free and vegan, and it’s full of the best fall flavors that everyone will love! (This

Check out this recipe

Instant Pot Chicken Tortilla Soup Recipe

This easy Instant Pot chicken tortilla soup recipe tastes like it’s been cooked low and slow, but it’s fast and requires minimal effort!

Check out this recipe

Taco Soup Recipe (Instant Pot or Slow Cooker!) – Oh Sweet Basil

This Instant Pot Taco Soup recipe is an easy weeknight dinner, that’s full of all your favorite Mexican flavors. Serve with cheese, sour cream and avocado!

Check out this recipe

Instant Pot Creamy Tomato Tortellini Soup – Pressure Cooker Tortellini Soup

This creamy tomato tortellini soup is made in no time in the Instant Pot or pressure cooker. Majorly creamy and cheesy and packed with bright summer basil!

Check out this recipe

Instant Pot Pasta e Fagioli Soup – Easy Italian Soup Recipe

Instant Pot Pasta e Fagioli Soup is the best comforting dish on a cold day. This is an easy recipe using your instant pot but can also be made on the stove!

Check out this recipe

Instant Pot Spicy White Bean and Chard Stew {GF, VEG}

Instant Pot Spicy White Bean and Chard Stew is a mediterranean inspired stew with hearty white beans, swiss chard and red pepper flakes! {GF, VEG}

Check out this recipe

Instant Pot Olive Garden Zuppa Toscana Copycat

Instant Pot Olive Garden Zuppa Toscana Copycat – This copycat tastes just like the restaurant version except you can make it in the pressure cooker. It is unbelievably easy and effortless – anyone can make it! It is basically fool-proof. Promise!

Check out this recipe

Instant Pot Weight Loss Soup [VIDEO]

Instant Pot Weight Loss Soup is a very easy to make veggie soup that packs lots of nutrients and fiber to keep you full and boost your energy.

Check out this recipe

Instant Pot Lentil Soup {Quick and Easy Prep!} – WellPlated.com

An easy, healthy recipe for French lentil soup made in the electric pressure cooker. Hearty and delicious! Gluten free, vegan, and freezer friendly.

Check out this recipe

Instant Pot Cabbage Soup Recipe – Running to the Kitchen®

This easy Instant Pot cabbage soup recipe with ground beef comes together in minutes as a comforting and cozy meal packed with flavor!

Check out this recipe

15 Minute Pea soup (Fresh or Frozen) | Recipes From A Pantry

Mint and Pea Soup is healthy, satisfying, and easy to make. This homemade soup requires just a few basic ingredients and ready in 15 minutes.

Check out this recipe

The Best Pressure Cooker Broccoli Cheese Soup

This really is the Best Pressure Cooker Broccoli Cheese Soup. You’re going to love how easy this great-tasting soup is to make and serve. With a 1-minute pressure cook time, you’ll want to make it again and again, no matter the season! My family prefers soups with at least a little texture. So I ada…

Check out this recipe

Instant Pot Chicken Stew

The best Instant Pot Chicken Stew is made with basic ingredients to create a hearty flavorful stew that the entire family will love! Stove top instructions also included.

Check out this recipe

Creamy Instant Pot Chicken Alfredo Tortellini Soup – Little Sunny Kitchen

Creamy and cozy Instant Pot chicken alfredo tortellini soup. This soup is SO easy to make, it’s so comforting, and full of flavor!

Check out this recipe

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30+ Instant Pot Soup Recipes

Loads of Instant Pot Soup recipes to keep you warm this fall and winter! Chicken soup, potato soup, vegetable soup — there's an easy pressure cooker soup recipe for everyone!

Course Instant Pot, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Author Ashley Fehr

The post 25 Best Instant Pot Soup Recipes appeared first on The Recipe Rebel.

This Turkey Noodle Soup is hearty and comforting, packed with vegetables and pasta, and it’s perfect for using up leftover Thanksgiving turkey! Make it on the stovetop, slow cooker or Instant Pot!

You know I love soup big time. It’s my favorite way to warm up on cooler days, but it’s perfect any time of year.

This easy Turkey Noodle Soup recipe is a great way to use Thanksgiving leftovers the next day, or even leftovers from a chicken dinner.

Make your own homemade turkey stock for the best flavor, and you can change up the veggies you use to suit your taste.

Homemade turkey noodle soup with homemade turkey stock is one of the best things you can do for yourself on a cold day!

It’s a soul-warming, ailment-healing experience that I don’t ever regret. 

Try my Crockpot Turkey with Garlic Butter, Turkey Meatballs, Turkey Kielbasa Pasta Bake, my One Pot Turkey Tetrazzini Recipe, and this Creamy Turkey Shepherd’s Pie for more delicious ways of using leftover turkey meat. 

Ingredients Needed:

• Oil: I like using canola oil, but olive oil or another kind of neutral-flavored oil will also work to sauté the vegetables.
• Vegetables: use a classic mirepoix of carrots, celery, and onion for a great flavor base.
• Seasonings: salt, dried parsley, freshly minced garlic, dried thyme, dried rosemary, and black pepper give an aromatic flavor to the soup.
• Turkey Stock: use low-sodium turkey stock to add great flavor.
• Pasta: I’ve used fusilli pasta for this recipe, but you can use any short pasta, like ziti, penne, or rigatoni.
• Turkey: cooked, chopped turkey will add protein and flavor, you can use shredded chicken if you prefer.

Turkey Noodle Soup on the Stovetop 

You will find the full recipe down in the pink recipe card!

1. Sauté vegetables: Sauté the carrots, celery, and onion in your Dutch oven with oil.
2. Add seasoning: Add salt, parsley, garlic, thyme, rosemary, and black pepper, and toast briefly.

3. Cook with stock: Add turkey stock, stir, and cook.
4. Add pasta. Stir in the pasta, turkey, cover, and let it cook until al dente.

How to make this Turkey Noodle Soup in the Instant Pot

1. Add all ingredients to the Instant Pot and stir.
2. Put the lid on, select pressure cook or manual, high, and set the cooking time for 3 minutes.
3. It will take about 15 minutes to come under pressure and begin counting down.
4. Once the cooking time is over, let the pressure release naturally for 7-10 minutes, then gradually open the valve to release the remaining pressure, and serve.

Slow Cooker Turkey Noodle Soup

1. Place turkey stock, turkey, onion, carrots, celery, salt, parsley, garlic, thyme, rosemary, and pepper in a 4-6 quart slow cooker.
2. Cook on low for 6 hours or on high for 3 hours, or until carrots are tender.
3. Turn the slow cooker to high and stir in the pasta. 
4. Cover and let cook on high for 10-20 minutes, just until al dente (the cooking time will depend on the type and shape of pasta used), and serve.

Turkey Noodle Soup FAQs

Tips and Notes

• I use this 6 quart Instant Pot and this 6 quart slow cooker. They’re both a great size for making large meals for the whole family! Some devices have Bluetooth, meat probes, and other handy things to help you while you cook, so do a bit of research before investing in one to suit your needs.

How To Make Homemade Turkey Stock?

Making turkey carcass soup or stock may look different for everyone, so use this as more of a guide than an exact recipe.

Use a leftover turkey carcass to make turkey stock. The size of the turkey will differ, the veggies you have lying around may differ, and the seasonings you prefer can change each time you make it.

I am not always great about keeping vegetable scraps in the freezer for stock, so I throw in what I have. Since I always add tons of vegetables to my turkey noodle soup, I don’t worry much about missing out on flavor or nutrients!

If I don’t have any vegetable scraps, I will chop up an onion and maybe throw in a large carrot and a rib of celery too. I usually use some salt, pepper, garlic, and a variety of herbs like parsley, thyme, rosemary, oregano, or basil.

I will let it all cook overnight or all day in the slow cooker to let the flavors meld together.

Strain the bones and vegetables and use them right away or refrigerate them for later.

If you refrigerate the stock until chilled, any fat in the stock will float to the top and solidify, so you can easily remove it if you prefer.

Turkey Noodle Soup Variations

• Use fresh herbs. You can use some fresh herbs instead of dried herbs if you want, but you will need more fresh herbs than dried ones.
• Add vegetables. You can add some extra veggies to the soup if you like. Fresh vegetables like sweetcorn, mushrooms, peas, or chopped peppers would work well.
• Make it gluten-free. You can make this Turkey Noodle Soup gluten-free by using gluten-free noodles and double-checking all of your packages.
• Use rice instead of noodles. Swap the noodles for rice to make a turkey rice soup, and that is a good substitute for gluten-free pasta if you need one. If you use instant rice, add it for the last 5-10 minutes in the Instant Pot or slow cooker. If you’re using long-grain rice, you will likely want to add it at the beginning of the cooking time.
• Dairy-free soup. This turkey soup is naturally dairy-free.
• Make it creamy. Add a can of evaporated milk to make this soup creamy!

Serving Suggestions

Turkey Noocle Soup is hearty and filling, especially as it includes pasta, but it will also go well with some sides to make it a fuller meal or to help it go a bit further.

Try some delicious bread on the side like my Homemade Crescent Rolls, No Knead Artisan Bread, or Homemade Breadsticks.

This meal would also work well with Air Fryer Broccoli or some Roasted Green Beans on the side for extra nutrition!

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

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Turkey Noodle Soup

This Turkey Noodle Soup is hearty and comforting, packed with vegetables and pasta, and it's perfect for using up leftover Thanksgiving turkey! Make it on the stovetop, slow cooker or Instant Pot!

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 287cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 2 large carrots peeled and diced
• 1 rib celery sliced
• ½ medium onion finely diced
• 1 teaspoon salt
• 1 teaspoon dried parsley
• 2 cloves garlic finely minced
• ¼ teaspoon dried thyme
• ¼ teaspoon dried rosemary
• ⅛ teaspoon black pepper
• 6 cups turkey stock (see post for how to make from scratch)
• 2 cups uncooked pasta
• 2 cups cooked chopped turkey

US Customary – Metric

Instructions

• Add oil to a 4-quart Dutch oven or soup pot and heat over medium-high heat.
• Add carrots, celery, and onion and cook, stirring occasionally, until onions are translucent, about 3-4 minutes.
• Add salt, parsley, garlic, thyme, rosemary, and black pepper and cook for 1 minute.
• Add turkey stock and bring to a low boil on medium-high heat.
• Stir in pasta and turkey. Cover and let cook for 8-10 minutes, just until al dente (cook time will depend on the type and shape of pasta used).
• Taste and adjust seasonings as desired. Serve.

Notes

No leftover turkey? Start with a boneless turkey breast or uncooked chicken breasts:

1. Add one boneless turkey breast (or 2 chicken breasts) to the broth and cook.
2. Remove when the soup is cooked, shred, and stir back in.

 

Turkey Noodle Soup in the Instant Pot

1. Add all ingredients to the Instant Pot and stir.
2. Put the lid on, select pressure cook or manual, high, and set the cook time for 3 minutes.
3. It will take about 15 minutes to come under pressure and begin counting down.
4. Once the cooking time is over, let the pressure release naturally for 7-10 minutes, then gradually open the valve to release the remaining pressure, and serve.

Slow Cooker Turkey Noodle Soup

1. Place turkey stock, turkey, onion, carrots, celery, salt, parsley, garlic, thyme, rosemary, and pepper in a 4-6 quart slow cooker.
2. Cook on low for 6 hours or on high for 3 hours, or until carrots are tender.
3. Turn the slow cooker to high and stir in the pasta. 
4. Cover and let cook on high for 10-20 minutes, just until al dente (this cooking time will depend on the type and shape of pasta used), and serve.

 

Storage

Store: Store turkey noodle soup in an airtight container in the refrigerator for up to 4 days. Allow it to cool to room temperature before putting it in the fridge.

Freeze: One of my favorite things about soup is how well it freezes for later use. Once the soup has fully cooled, store it in a freezer-safe container and freeze it for up to 3 months.

Nutrition

Calories: 287cal | Carbohydrates: 35g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 1007mg | Potassium: 570mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5170IU | Vitamin C: 3.6mg | Calcium: 36mg | Iron: 1.5mg

The post Turkey Noodle Soup appeared first on The Recipe Rebel.

Instant Pot Potato Soup is creamy, comforting, and loaded with potatoes and veggies. It is the ULTIMATE comfort food and my favorite soup!

It’s no secret that I’m a big soup lover.

Even though I’m not a big veggie eater, I will eat just about anything in a hearty soup.

The way the flavors blend together just makes everything taste amazing!

Some of my favorite soup recipes are my Olive Garden Chicken Gnocchi Soup, Chicken Rice Soup, Sausage Tortellini Soup, and this Easy Roasted Tomato Soup Recipe.

They’re all delicious, comforting, and filled with nutrients.

But potato soup? It’s my #1.

Potatoes are my love language because they’re creamy, chunky, and hearty too!

They sometimes get a bad rep, but these tender potatoes are healthy and filled with tons of good things, too, like fibre, vitamin C and potassium.

Some people go all out with their loaded potato soups, adding in cream cheese, a bucket of sour cream, or a package of bacon.

I like to keep mine on the healthier side and add in toppings as needed — this way everyone gets their perfect bowl of potato soup!

Looking for more cozy, easy Instant Pot recipes? Try my Instant Pot Chicken Alfredo Pasta, this Instant Pot White Chicken Chili Recipe, Instant Pot Chicken Tortellini Soup, or my Sausage Potato Soup with Kale!

Ingredients Needed:

• Oil: I use canola oil because it has a high smoke point and is full of good fats. Any cooking oil with a high smoke point will work fine, though.
• Onion: use whatever onions you have on hand! Sweet onions are great, and red onions have a nice flavor, but any onion will taste great.
• Seasoning: use a combination of salt, freshly minced garlic, dried parsley, dried thyme, and freshly ground black pepper to season this soup with lovely savory flavors.
• Chicken broth: I use low-sodium chicken broth in pretty much everything because that way I can control the amount of salt added and adjust the seasonings to my tastes.
• Red potatoes: any kind of potatoes will work for this recipe, but I use red potatoes for this recipe because I prefer not to peel them. Potato skins are a great source of fiber, and peeling potatoes will also add more prep time. Russet potatoes and Yukon Gold potatoes also work well in this recipe, peeled or with the skin on.
• Carrots and celery: Carrots, celery, and onion form the basis for many soup recipes! It’s the classic savory trifecta. You can definitely add to these, but I wouldn’t omit them unless you absolutely have to. See my tips below on how to make this soup your own!
• Evaporated milk: I like to use evaporated milk because it’s a little lighter, and I can keep some cans stashed in the cupboard to use when I don’t have cream on hand. You can substitute with light or heavy cream (I recommend half and half or higher, 10% to 30% fat).
• Cornstarch: this will help thicken the soup.
• Garnish: use your favorite toppings. Some great ideas include cheese, green onions, and bacon!

How to Make Instant Pot Potato Soup

This recipe is quick and easy to make. Full instructions are included in the recipe card below.

1. Sauté onions: Sauté the onions in oil on the Sauté setting, until they start to brown. Add the seasonings to toast.
2. Deglaze: Turn the Instant Pot off, add the broth, and deglaze the pot, scraping with a wooden spoon.
3. Add potatoes and vegetables and pressure cook until tender.
4. Thicken the soup: Stir in the evaporated milk with cornstarch, and sauté to thicken.

Instant Pot Potato Soup FAQs

Instant Pot Potato Soup Variations

• Bacon. Everything tastes better with bacon. I’m sure that’s been scientifically proven… Simply add some bacon in with your onions and sauté until crispy.
• Bump up the seasonings. Add in a bit of cayenne pepper or red chili flakes for some heat if you like it that way!
• Mix up the veggies. I use onion, carrots, celery, and potatoes — a classic soup combo! But you can add in sauteed mushrooms, bell peppers, and sundried tomatoes, or stir in some fresh green beans or broccoli florets after pressure cooking.
• Make it creamier! Use just ¾ cup of evaporated milk and add in ¼ cup of sour cream for a rich and tangy flavor.
• Add some cheese. Melt 1 cup of shredded cheddar cheese into the soup with the evaporated milk, then top with more cheese for the cheese lovers in your life!
• Make it thicker. To make the soup thicker, remove ⅓ to ½ of the soup and puree it with an immersion blender until smooth, then stir it back into the soup.

Serving Suggestions

Of course, this meal calls for some bread on the side to soak up the delicious soup in the bottom of the bowl!

Try my No Knead Artisan Bread, this Cheesy Garlic Bread, or some slices of this Whole Wheat Bread with butter. We also love this soup with Homemade Breadsticks or a buttery Brioche Bun as they’re great for dunking!

You can also serve this creamy potato soup with some veggies on the side to add nutrients and make it a fuller meal. Try my Air Fryer Green Beans, Roasted Carrots, or this Cheesy Baked Asparagus!

More Delicious Instant Pot Soup Recipes To Try

Dinner

Easy Taco Soup recipe

Dinner

25 Best Instant Pot Soup Recipes

Dinner

Turkey Noodle Soup

Dinner

Instant Pot Potato Soup Recipe

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Instant Pot Potato Soup

This Instant Pot Potato Soup is creamy, comforting, and so easy to make! It's loaded with potatoes and a few veggies just for good measure 😉 It is the ULTIMATE comfort food and my favorite soup!

Course Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 347cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 1 small onion finely diced
• 2 teaspoons salt reduce if using salted broth
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 3 cups low-sodium chicken broth
• 2 lbs red potatoes about 6 medium
• 2 large carrots peeled and sliced
• 1 rib celery chopped
• 1 cup evaporated milk or cream
• 2 tablespoons cornstarch
• For garnish cheese, green onions, and bacon

US Customary – Metric

Instructions

• Turn the Instant Pot to sauté and add the oil. Add the onions and cook, stirring often, until they start to brown.*
• Add the salt, garlic, parsley, thyme, and pepper. Stir and cook for one minute. Turn the Instant Pot off and add the broth, scraping the bottom with a wooden spoon to remove any browned bits.
• Slice and cut potatoes into 1 cm cubes and add to the Instant Pot.
• Add carrots and celery. Put the lid on, turn the valve to sealing, and select Manual, high pressure, for 3 minutes.
• It will take about 20 minutes in total, including the time it takes to build pressure. Once the cooking time is over, do a gradual quick release by slowly opening the valve to release the pressure. You don’t want to let it all release at once, or it could sputter and foam.
• When the lid is off, turn the Instant Pot to sauté.
• Make cornstarch slurry by whisking together the evaporated milk and cornstarch, then stir it into the soup. Cook and stir until thickened.
• Now it’s time to season and serve. We use cooked, crumbled bacon, shredded cheddar cheese, and chopped chives or green onions for garnish. If you like, you can add extras right into the soup for more flavor!

Video

Notes

*I’ve updated this recipe to include sauteed diced onions instead of onion powder. If you wish to skip the sautéing, you can swap the onion for onion powder and throw everything in at once.

Storage

• Store: Store Instant Pot Potato Soup in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
• Freeze: Freeze this soup without the cream in it if you use cream (cream can tend to separate weirdly when you defrost it). Make the soup as instructed but without the cream. Cool it completely, then store it in the freezer for up to 3 months. Thaw it completely in the fridge, warm it on the stove or in the microwave, add the cream, and then serve with your toppings.

Nutrition

Serving: 529grams | Calories: 347cal | Carbohydrates: 55g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 1065mg | Potassium: 1550mg | Fiber: 5g | Sugar: 12g | Vitamin A: 5315IU | Vitamin C: 25mg | Calcium: 223mg | Iron: 3mg

The post Instant Pot Potato Soup Recipe appeared first on The Recipe Rebel.

This creamy Potato Leek Soup is a healthy and comforting soup recipe that is so easy to make! Loaded with vegetables, it can be easily made dairy-free and gluten-free.

See the step-by-step recipe video down on the recipe card.

Now that the holidays are over, we are facing our coldest days here in Manitoba, which means soup season is going strong.

This Potato Leek Soup recipe is easy and healthy, and it only requires a few ingredients, making it perfect for midweek dinner!

Don’t let its creamy, luxurious texture fool you though — this soup is made almost entirely of vegetables!

I don’t know about you, but I ate my share of Christmas cookies over the last couple of months and an extra dose of veggies couldn’t hurt! 😉

What are the two veggies that are our stars in this soup?

Leeks — with a mild onions flavor that works in any recipe, and creamy potatoes.

This is one of those recipes where less is more—the ingredients are few, but their flavor really shines through.

Potatoes are a great source of fiber and potassium, as well as other vitamins and minerals, and they blend up to make this Potato Leek Soup incredibly rich and creamy!

Because of their thin skin on Yukon gold potatoes, there’s no need to peel, and they blend in perfectly when pureeing the soup—if you choose to puree it completely!

If you’re looking for more potato soup recipes, check out this Sausage Potato Soup with Kale, this One Pot Chicken Stew, or this deliciously creamy Chicken Pot Pie Soup!

Ingredients Needed:

• Oil: use olive oil or canola oil, or another neutral-flavored oil, for sautéeing the leeks.
• Vegetables: leeks have a mild onion flavor which is great when used with creamy potatoes. I like to use Yukon Gold potatoes, but Russet potatoes would work, too.
• Butter: using unsalted butter will allow you to better control the level of salt in your soup.
• Seasoning: kosher salt and freshly ground black pepper will really enhance the flavor of the leeks. Freshly minced garlic gives an added depth to the dish too.
• Herbs: dried parsley, thyme
• Broth: I use a low-sodium chicken broth but you could use a vegetable broth too to make it vegetarian. You could use chicken stock in a pinch.
• Cream: use heavy cream for the creamiest soup, you could use whole milk or another type of milk instead if you have it.
• Corn Starch: this will thicken the soup if you would like it to be thicker (optional).

How to Make Potato Leek Soup

This is an easy soup recipe to make, and I have included full instructions in the recipe card below. Plus, you can check out my video tutorial for this soup at the bottom of the post.

1. Prepare leeks: Cut the dark ends and the root off of the leeks. Halve the leeks lengthwise and slice thinly. Place in a large bowl of water and wash thoroughly.
2. Sauté: Sauté chopped leeks, stirring occasionally.
3. Add seasoning: Add garlic, salt, parsley, thyme, and pepper.
4. Add potatoes: Stir in potatoes and broth and cook.
5. Purée: Purée all or part of the soup.
6. Thicken: If desired, thicken with cream and cornstarch.

Potato Leek Soup FAQs

Potato Leek Soup Variations

• Mix up the veggies. You could add finely chopped celery and carrots with your leeks while sauteeing, or stir in chopped broccoli or finely chopped spinach just before serving.
• Spice it up. If you’re one of those people that likes everything with a kick, add a pinch of red pepper flakes, cayenne pepper, or a dash of hot sauce into the mix!
• Bacon. Saute some bacon with the leeks before adding the rest of the ingredients, or garnish with crispy bacon bits for a smoky, savory twist.
• Cheese. Serve with some freshly grated Parmesan or shredded strong cheddar cheese on top.
• Fresh herbs. Try mixing up the seasoning a bit with some fresh thyme sprigs or fresh parsley instead of dried herbs, or add a bay leaf for more flavor.
• Garnish. Add finely chopped green onions or fresh chives on top to serve.

Serving Suggestions

This potato leek soup is hearty and filling, but I always love to serve bread with soup to soak up all that goodness! Try some slices of Whole Wheat Bread, my delicious No Knead Artisan Bread, or these Homemade Breadsticks.

More Delicious Soups to Try

• Chicken Vegetable Soup
• Tomato Tortellini Soup
• 20 Minute Creamy Tomato Soup
• 6 Ingredient Cabbage Soup
• Stuffed Pepper Soup

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

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Potato Leek Soup

Potato Leek Soup is a healthy soup recipe that is loaded with vegetables and easily made dairy and gluten free!

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 332cal

Author Ashley Fehr

Ingredients

• 2 leeks (about 4 cups chopped)
• 3 tablespoons unsalted butter
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ½ teaspoon dried parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon black pepper
• 1½ pounds Yukon gold potatoes (washed and chopped)
• 4 cups low sodium chicken or vegetable broth
• ¼ cup heavy cream (optional)
• 1 tablespoon corn starch (optional)

US Customary – Metric

Instructions

• Cut the dark green parts off the leeks as well as the root. We want to use the white parts of the leek for the best flavor. Halve the leeks lengthwise and slice thinly. Place in a large bowl of water and wash thoroughly.
• Melt butter in a 3-4 quart dutch oven or large soup pot. Drain the leeks and add them to the melted butter. Saute for 5 minutes or until wilted, stirring occasionally.
• Add garlic, salt, parsley, thyme, and pepper and cook for 1 minute.
• Stir in potatoes and broth and bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until potatoes are tender about 10-15 minutes.
• Remove the lid and use a hand-held immersion blender to puree all or part of the soup depending on how much of a creamy texture you want. You can use a regular blender or a food processor if you have one that is intended for hot liquids.
• If desired, whisk together cream and cornstarch. Stir into soup and simmer for a couple of minutes until slightly thickened. Serve.

Video

Notes

Ingredient Substitutions:

• Vegetables: the leeks and potatoes can’t really be substituted in this recipe — you may just want to find another soup recipe to make.
• Dairy free: this recipe is easily made dairy free if you omit the cream. When. you puree the vegetables, it will still be very thick and creamy.
• Vegan: swap the chicken broth for vegetable and omit the cream.

Make Instant Pot Potato Leek Soup:

1. Sauté the leeks as you would in the recipe, then add your potatoes and broth and pressure cook on high for 2 minutes.
2. When the cooking time is finished, allow for a natural pressure release for 5 minutes. Then, open the valve to release the remaining pressure.
3. Remove the lid and purée with an immersion blender, then stir in the cream if desired.

Storage:

• Store: Store leftovers in an airtight container and refrigerate for up to 4 days before serving.
• Freeze: Store in a freezer-safe container or freezer bags in the freezer for up to 3 months.

 

Nutrition

Serving: 392grams | Calories: 332cal | Carbohydrates: 42g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 677mg | Potassium: 1024mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1230IU | Vitamin C: 39mg | Calcium: 73mg | Iron: 3mg

The post Potato Leek Soup appeared first on The Recipe Rebel.

This Crockpot Lasagna Soup recipe is full of flavor! It has a tomato base, made with Italian sausage, lasagna noodles, and lots of Italian herbs and cheeses. It can also be made in the Instant Pot!

January always feels like the longest and the coldest month to me — last year I think we had FIVE extreme cold, no-school days just in January alone!

While I’m hoping for a warmer January this year, I’m definitely prepared for the cold with this easy Lasagna Soup recipe! It’s the perfect comfort food for cold days.

I have one soup hater in my house, much to my dismay. But even my seven-year-old, who normally turns up her nose at any kind of soup, is in love with this hearty, meaty, cheesy soup!

While I love a Traditional Lasagna, this easy recipe is a great way to prepare dinner for the whole family without any fuss.

Serve it with Garlic Bread or Homemade Breadsticks for dunking and a side of greens for a winning weeknight meal!

If you love this slow cooker lasagna soup, try this Slow Cooker Italian Chicken Noodle Soup, this Easy Minestrone Soup, or even this One Pot Rigatoni Pasta Bake!

Ingredients Needed:

There are a few key ingredients in this lasagna soup that make it irresistible.

My selective eaters love the curly lasagna noodles, and with a mild Italian sausage (or sub-ground beef if you prefer less spice), tomatoes, tomato sauce, Italian herbs, and lots of cheese, they always ask for seconds of this dish!

• Sausage: Italian sausage with the casings removed.
• Onion & Garlic: freshly chopped onion and freshly minced garlic is best to add a great depth of savory flavor to this soup.
• Seasonings: a mix of Italian seasoning, kosher salt, and freshly ground black pepper
• Broth: I always use a low-sodium chicken broth to better control the salt content of the dish, you can use a beef broth if you have it to hand instead.
• Tomatoes: we’ll be using canned diced tomatoes as well as some tomato pasta sauce for a rich tomato flavor.
• Pasta: use short pasta or broken lasagna noodles for this soup.
• Spinach: fresh spinach adds a fresh flavor and extra nutrients, use other greens if you prefer.
• Topping: ricotta, shredded mozzarella, parmesan cheese, and fresh herbs like parsley, basil, or oregano.

How to Make Crockpot Lasagna Soup

This delicious recipe is made with simple ingredients and is so easy to make. Full instructions are included in the recipe card below.

1. Cook sausage: Sauté the Italian sausage and onion until browned then add the garlic, Italian seasoning, salt, and pepper.
2. Put in crockpot: Pour into crockpot and add the broth, tomatoes, and pasta sauce.
3. Cover and cook: Once it has cooked for several hours, stir in the pasta and let cook to al dente.
4. Add spinach and serve: Stir in spinach and serve with cheese and fresh parsley as desired.

Crockpot Lasagna Soup FAQs

How to make this Lasagna Soup in the Instant Pot:

Making this Lasagna Soup in the Instant Pot instead of the Crockpot couldn’t be easier! The best part is that you don’t need a separate pan to cook the meat.

1. Cook Italian sausage and onion on saute in the Instant Pot until browned. Stir in the spices and seasonings.
2. Turn Instant Pot off, and add broth. Scrape the bottom to remove any browned bits and stir them in.
3. Add tomatoes, tomato sauce, spinach, and noodles.
4. Put the lid on, turn the valve to sealing, and pressure cook on high for 3 minutes.
5. Let the pressure release naturally for 5 minutes, then open and serve!

Tips and Notes

• Swap the meat. Italian sausage (mild or spicy), lean ground beef, or even ground turkey or chicken would work well here, and you can choose any of them depending on your tastes and your lifestyle. I prefer Italian sausage because of the extra flavor it adds!
• Choose your pasta. White or whole-grain lasagna noodles will work just as well in this Lasagna Soup — just keep in mind that whole-grain pasta will take longer to cook and may absorb additional liquid.
• Plan ahead. The incredible flavor in this soup comes from adequate time simmering away, so this is one crockpot soup recipe that can be left cooking all day, and all you have to do when you come home is stir in the noodles and wait until they are tender.

Crockpot Lasagna Soup Variations

• Gluten-Free. Substitute the pasta for gluten-free pasta or lasagna noodles: you will want to cook these in a separate pot of boiling water and stir them in at the end as they tend to disintegrate more quickly.
• Dairy-Free. Use dairy-free or vegan cheese (or omit it altogether).
• Veggies. Use vegetable broth, omit the meat, and add in extra vegetables like sliced zucchini, mushrooms, and bell peppers for a vegetarian lasagna soup.
• Spice it up. Bump up the spice by adding a pinch of cayenne or red pepper flakes, or by choosing spicy Italian sausage
• Low fat. Lower the fat by choosing Italian turkey sausage or another low-fat option.
• Fresh herbs. If you don’t have fresh spinach, simply use some fresh basil instead, or toss in a handful of frozen spinach at the end that has been thawed and squeezed dry.

Serving Suggestions

I always serve bread with soups, but there are so many to choose from! Try this amazing Garlic Bread, these Homemade Breadsticks, my super easy No Knead Artisan Bread or these Whole Wheat Rolls.

Add some more nutrients to your meal with some veggies like these quick and easy Air Fryer Green Beans, these Roasted Carrots, Air Fryer Broccoli, or a mix of Roast Vegetables.

More Soup Recipes to Try

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

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Crockpot Lasagna Soup (quick & easy!)

This Crockpot Lasagna Soup recipe is full of flavor and can be made in the crockpot or Instant Pot! With a tomato base, it's made with Italian sausage, lasagna noodles, and lots of Italian herbs and cheeses.

Course Main Course, Soup

Cuisine American, Italian

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 4 servings

Calories 674cal

Author Ashley Fehr

Ingredients

• 1 lb mild Italian sausage casings removed
• 1 medium onion finely chopped
• 2 teaspoons minced garlic
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 cups low-sodium chicken broth
• 398 ml canned diced tomatoes Italian style (14oz)
• 1 ½ cups jarred tomato pasta sauce
• 2 cups short pasta or 8 broken lasagna noodles of about 160 grams
• 1½ cups fresh spinach* or sub ⅓ cup frozen, thawed and squeezed dry
• ricotta shredded mozzarella, parmesan cheese, and fresh parsley for serving

US Customary – Metric

Instructions

• In a medium skillet, cook Italian sausage and onion over medium-high heat until sausage is browned, stirring often.
• Stir in garlic, Italian seasoning, salt, and pepper. Pour into a 4-6 quart crockpot.
• Add broth, tomatoes, and pasta sauce. Cover and cook on low for 3-6 hours or high for 2-3 hours (everything is cooked — this is just so it heats through and the flavors come together).
• Turn the slow cooker to high, open the lid, stir in the pasta, and cook for 30 minutes or until tender. (OPTIONAL: you can also cook the pasta separately if you prefer your noodles to stay at al dente).
• Just before serving, stir in spinach. Serve with cheese and fresh parsley as desired.

Video

Notes

• Spinach: Fresh spinach wilts quickly, so we add it at the end. If you’re using frozen spinach, thaw it and squeeze some liquid out of it, then you can add it with the tomato sauce or at the end, shortly before serving.

Storage:

• Store: Store leftover lasagna soup in an airtight container in the refrigerator for up to 4 days.
• Freeze: Freeze this soup in a freezer-safe container or in freezer bags in the freezer for up to 3 months. Fully thaw before reheating, and ensure it is cooked through and piping hot before serving. Frozen and thawed pasta is often softer than when it is freshly cooked. If you like your pasta with a bite, then this may not be the best option for you. If you prefer, you can cook the pasta separately and add them in when you want to serve the soup. You can easily freeze any leftovers and add the pasta later if you do this.

Nutrition

Serving: 469grams | Calories: 674cal | Carbohydrates: 55g | Protein: 29g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 86mg | Sodium: 1766mg | Potassium: 1140mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1581IU | Vitamin C: 24mg | Calcium: 113mg | Iron: 5mg

The post Crockpot Lasagna Soup (quick & easy!) appeared first on The Recipe Rebel.

This Instant Pot White Chicken Chili is creamy and hearty with just the right amount of spice! Loaded with lean chicken, white beans, green chiles, and corn, it’s sure to be a crowd-pleaser!

You’ll also love the best Juicy Instant Pot Chicken Breast and these Best Instant Pot Chicken Recipes!

My Instant Pot makes my life so much easier when I plan ahead – and also when I don’t! 😉

I can make amazing meals for my whole family in such a short amount of time with very little prep.

This easy Instant Pot Chicken Chili is one of those meals that comes together perfectly with minimal ingredients and absolutely no fuss!

The only thing you’re preparing is a chopped onion, and the rest is dump-and-go.

If chopping an onion is even too much prep you could buy pre-chopped onion, or skip it and use a sprinkling of onion powder instead!

I have used fresh chicken breasts here, but you can make it just as easily with frozen chicken breasts or thighs.

I love healthy chili recipes that are quick and easy to make, just like my Classic Instant Pot Beef Chili recipe!

For other busy weeknight dinner inspiration, try this great recipe for Instant Pot Honey Garlic Chicken, Pot Roast (Instant Pot Recipe), or my Super Quick Instant Pot Chicken Alfredo Pasta.

Ingredients Needed:

• Broth: use a low-sodium chicken broth so that you can better, control the saltiness of the dish. You can also use chicken stock.
• White Kidney Beans: these add some extra protein to the dish. White beans work best in this dish as the sauce and chicken are a lighter color. You can also use cannellini beans or great northern beans (or really any, but they will change the color!).
• Corn: I used canned sweet corn, but you can use fresh or frozen corn instead.
• Onion: use chopped white onion or red onion, or even onion powder to make this recipe super quick!
• Green Chiles: canned green chilis work well though you could substitute this for salsa verde or seedless minced jalapeño peppers.
• Chili Powder: use mild chili powder for chili with mild heat. Double this for a bit more heat, or use hot chili powder.
• Chicken Breasts: I have used fresh, skinless, and boneless chicken breasts for this dish. You can use chicken thighs if you want to, or even leftover shredded chicken!
• Cream Cheese: I use full-fat cream cheese, but you can use lower-fat cream cheese if you wish. Use a plain flavored one, and have it at room temperature before you begin.

How To Make White Chicken Chili in the Instant Pot

This easy recipe takes less than 30 minutes to make! For full instructions, see the recipe card below.

1. Put ingredients into Instant Pot and give it a good stir.
2. Put chicken breasts into an Instant Pot (I use a 6 quart smart wifi Instant Pot)
3. Cook. Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 10 minutes. Once the cooking time is over, allow 10 minutes for a natural release before opening the valve and removing the lid. 
4. Shred chicken. Shred the chicken and stir it into the chili.
5. Add cream cheese. Add the cream cheese to the chili with the shredded chicken.
6. Allow to melt and serve!

Serve with chips, avocado, lime wedges, salsa, cheese, jalapenos — whatever your favorite toppings are!

White Chicken Chili FAQs

How to make White Chicken Chili on the stovetop

See my original Stovetop White Chicken Chili for stovetop instructions.

Tips and Notes

• Use skinless and boneless chicken for this recipe, as it will be less greasy and easier to shred the chicken.
• This recipe works well for leftover shredded chicken (if you’ve got some Instant Pot Shredded Chicken hanging around), and it will work well for Thanksgiving turkey leftovers too!

Variations on this Instant Pot White Chicken Chili:

• Spice it up. This recipe is on the milder side of chili, which can be ideal for young kids. If you like a lot of spice, add an extra teaspoon of chili powder, a teaspoon of cayenne pepper, or add in a sliced jalapeno, or Tobasco!
• Lighten it up. Choose light cream cheese or opt to skip it out completely.
• Make it dairy-free. Skip the cream cheese in this chili recipe, and it will still be delicious! You don’t need to substitute anything in its place.
• Saute vegetables. Saute the onion in olive oil and extra vegetables like bell pepper, some mushrooms, etc. before adding the chicken and broth for extra flavor. We love this Chicken Chili as is, but feel free to experiment!
• Substitute the chicken. Swap the chicken breasts for boneless, skinless chicken thighs. You can also brown the chicken before adding the other ingredients if you desire. 
• Change the consistency. This is a thick and chunky chili, but if you want it to be thinner you can add more broth, milk, heavy cream, or a little bit of plain greek yoghurt. 

Serving Suggestions

• Serve with chips, avocado, lime wedges, Homemade Salsa, cheese, jalapenos, sour cream, green onion — whatever your favorite toppings are!
• Add a squeeze of lime juice on top for a burst of citrus.
• Alternatively, serve with rice and vegetables like Air Fryer Green Beans on the side.

More Instant Pot Dishes You’ll Love

Dinner

Easy Taco Soup recipe

Dinner

25 Best Instant Pot Soup Recipes

Dinner

Turkey Noodle Soup

Dinner

Instant Pot Potato Soup Recipe

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Instant Pot White Chicken Chili

This Instant Pot White Chicken Chili is creamy and hearty with just the right amount of spice! Loaded with lean chicken, white beans, green chiles and corn it’s sure to be a crowd pleaser! 

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 291cal

Author Ashley Fehr

Ingredients

• 2 cups low sodium chicken broth
• 540 ml canned white kidney beans drained & rinsed (19oz)
• 341 ml canned corn (12oz), drained
• 1 medium onion finely chopped
• 127 ml canned green chiles (4.3oz)
• 2-3 teaspoons chili powder (depending on your tastes)
• ¾ teaspoon salt
• 4 boneless, skinless chicken breasts
• 4 oz cream cheese room temperature
• corn starch + water (to thicken – optional)

US Customary – Metric

Instructions

• Pour in the chicken broth, and add the beans, corn, onion, green chiles, chili powder, and salt. Give it a good stir.
• Add the chicken breasts and press down into the liquid.
• Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 10 minutes. It will take 10-15 minutes to start counting down the cooking time.
• Once the cooking time is over, let the pressure release naturally for 10 minutes. Then open the valve and remove the lid.
• With two forks, either shred the chicken right in the Instant Pot or remove it to a cutting board to shred, then add the chicken back into the chili.
• Cut the cream cheese into very small pieces and add to the chili. Stir until melted and smooth. (If desired, you can stir together equal amounts corn starch and water and add to the chili to thicken further)
• Serve with tortilla or corn chips, avocado, lime wedges, salsa, cheese, jalapenos — whatever your favorite toppings are!

Video

Nutrition

Serving: 312grams | Calories: 291cal | Carbohydrates: 25g | Protein: 25g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 784mg | Potassium: 736mg | Fiber: 5g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 11.2mg | Calcium: 66mg | Iron: 2.2mg

The post Instant Pot White Chicken Chili Recipe appeared first on The Recipe Rebel.

The JUICIEST Instant Pot Chicken Breast! Made with an all purpose seasoning and one secret ingredient, this makes the perfect pressure cooker chicken breast!

I love stocking the fridge with the essentials to make meals easy for a busy weeknight!

Ever since I started experimenting to perfect my Slow Cooker Chicken Breast recipe, I knew there needed to be a pressure cooker version.

And this right here? This is the perfect Instant Pot Chicken Breast.

I’m bringing my one secret ingredient over from my slow cooker chicken recipe, and let me tell you — it makes all the difference!

As much as we love these Creamy Italian Instant Pot Chicken Breasts, I love having a good database of simple, versatile protein recipes that can be made into a variety of different meals.

For that reason, these Instant Pot Chicken breasts are simply seasoned, and even though they are incredibly delicious as is, they can easily take on any flavor you want to add.

It’s an easy recipe for weekly meal prep!

Need to cook right from frozen? Check out my tips on How to Cook Frozen Chicken Breasts in the Instant Pot!

Looking for more easy Instant Pot recipes? Check out my Instant Pot Whole Chicken, Instant Pot Spaghetti, Garlic Herb Instant Pot Potatoes or my Instant Pot Chicken Tacos.

Reasons to love this Instant Pot Chicken Breast:

1. It’s easy to make — just dump, start and go, or sear them first if you have a few extra minutes! Let the pressure release naturally, pop open the lid and you have an amazing dinner or perfectly cooked chicken for salads and sandwiches throughout the week.
2. It’s versatile — like I mentioned above, it’s great cold in sandwiches and salads, but it’s also awesome tossed into soup, pasta, or any casserole, and can be easily reheated with a sauce of your choosing to make it something new (we are big on reinventing leftovers here)
3. It’s healthy — don’t get all worked up over the one dab of butter or margarine — our bodies need a little fat and this Instant Pot Chicken Breast is a high protein, relatively low fat and low calorie addition to any meal

Ingredients needed:

• Chicken breasts: choose good quality chicken as it makes all the difference. Not all chicken, and not all grocery store meat departments, are created equally. If you’re having trouble making juicy chicken breasts, you may want to test out a couple different brands to see which turns out best. This recipe is for skinless, boneless chicken breast — if you have bone-in chicken breasts you will want to add some extra cook time.
• Oil: if you choose to sear your chicken, you’ll need a bit of oil in the pot. I use canola oil because it has a neutral flavor and high smoke point, but any oil with a high smoke point will work, including olive oil.
• Dry Rub Seasonings: this is my favorite combination of flavors to use for seasoning chicken breasts. They are packed with flavor, and yet they still pair well with so many things. Feel free to add your own twists or adjust the spices to your tastes.
• Chicken broth or chicken stock: using broth to pressure cook adds much more flavor than water. If you only have water, that will work but you may want to add in chicken bouillon or increase the seasonings.
• Butter: yes, it’s true. Since chicken breasts are so lean, I like to add a bit of fat to the cooking process to keep them so juicy. It’s my favorite way to make them!

How to make the juiciest Instant Pot Chicken Breasts:

The secret ingredient:

That little bit of butter goes a long way to making these chicken breasts incredibly moist and flavorful! It’s a simple addition that makes all the difference.

How to cook chicken breasts in the Instant Pot:

The full recipe can be found in the recipe card below.

• Season: combine your seasoning and season chicken well on all sides.
• Sear: this step is optional is a new one here. I don’t always sear my chicken but I decided to add it to this recipe because it adds such nice color. If you’re in a hurry, you can simply throw everything in like we’ve done in the past.
• Deglaze: add your broth to the hot pan and scrape to remove any browned bits from the bottom of the pot.
• Pressure Cook: add your chicken breasts back in and top with butter. You can skip the butter, but it does add nice flavor and keeps them juicy! Cook on high pressure for 8-10 minutes, depending on the size of the chicken breast. Allow the pressure to release naturally for 10 minutes then release the remaining pressure.

Tips and tricks:

• Don’t overcook — overcooked chicken breast is not anyone’s favorite thing, but is somewhat difficult to do in the Instant Pot because the steam provides such a moist environment for the chicken to cook in.
• Don’t undercook — Be sure to check the internal temperature of the chicken to ensure it’s at least 165 degrees F.
• The exact cook time is going to depend on a variety of things, including the size and shape (how thick it is at the widest point), and also the model of Instant Pot you have, as some run hotter or cooler. My recipes are tested in the 6 quart model with Bluetooth. It’s important to take these these factors into consideration but I find a cook time of 8-10 minutes is always perfect for juicy chicken breast, and my internal temperature is always around 180 degrees F.

Instant Pot Chicken Variations:

• Chicken is one of my favorite proteins because it can take on a wide variety of spices, seasonings and sauces! Mix things up with your seasoning blend or use a bottled blend that you love for a new flair.
• Try this Instant Pot Salsa Chicken for taco night!
• Slice and toss in barbecue sauce for easy Instant Pot BBQ Chicken.
• Toss with mayo for a quick chicken salad.
• Got frozen chicken chicken breast? Check out how to cook frozen chicken breasts in the Instant Pot here.
• This seasoning blend and cooking method works just as well for a combination or breasts and thighs — if you have a chicken thigh lover, toss in some boneless, skinless chicken thighs with your breasts and everyone is happy!
• Don’t throw out the cooking liquid! Add it to soup or thicken it with a corn starch slurry to make gravy.

What to serve with chicken breasts:

• Easy Instant Pot Potato Salad — easy to make ahead and store in the fridge until dinner!
• Cream Cheese Mashed Potatoes Recipe — you can’t go wrong with cream potatoes.
• Air Fryer Green Beans — if you’re looking to skip the oven, these are the perfect veggie side.
• Broccoli Casserole — creamy, and cheesy and top with crushed cheese crackers!
• Creamy Cavatappi Pasta — simple and so delicious! You can even stir the chicken right in.
• Mom’s Homemade Buns — fluffy and golden every time! You could use them to make a fabulous sandwich.

Storage:

How long can I store it?

Leftover chicken can be refrigerated for up to 4 days in an airtight container. This is perfect for meal prepping!

Can I freeze leftovers?

Absolutely! Cooked chicken can be frozen for up to 6 months. You can chop and use it to round out pastas, soups and many other meals.

Can I do a quick release?

Hypothetically, you can do a quick release but it’s not recommended for meat or poultry because it can dry it out quickly.

I recommend allowing for a 10 minute minimum natural release, then opening the valve to remove the chicken.

Tools you’ll need to make this Instant Pot chicken recipe:

• Instant pot or electric pressure cooker: My recipes are tested in my 6 quart Instant Pot — it’s an older version and for this reason the manual lists 1 cup of liquid as the minimum. I know that the 8 quarts and some of the newer ones list different requirements. For this recipe, you can easily change the liquid to match your manual’s suggestion.
• Do I need a trivet? I know everyone has different thoughts on cooking meat on or off the trivet, but with chicken breasts I usually place them on the bottom in the liquid, and they are incredibly juicy.

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Juicy Instant Pot Chicken Breast

The JUICIEST Instant Pot Chicken Breast! Made with an all purpose seasoning and one secret ingredient, this is the perfect pressure cooker chicken breast!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 4 servings

Calories 170cal

Author Ashley Fehr

Ingredients

• ¾ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder
• ⅛ teaspoon black pepper
• 4 boneless skinless chicken breasts (225 grams each roughly) 2 lbs total
• 2 tablespoons oil
• 1-1 ½ cups low sodium chicken broth*
• 1 tablespoon unsalted butter

US Customary – Metric

Instructions

• Combine seasoning ingredients: Italian seasoning, salt, paprika, garlic powder, black pepper. Sprinkle over all sides of chicken.
• (Optional) Turn the Instant Pot to saute and wait until it reads 'hot'. Add oil. Sear chicken breasts on both sides (you may have to do two batches) until golden brown, about 2 minutes per side. Remove from the Instant Pot.

  Add the broth and scrape the bottom to remove any browned bits.
• Place the chicken breasts into the Instant Pot with the broth and top with the butter.
• Put the lid on, turn the valve to sealing, and select Pressure Cook or Manual for 8 minutes for 200-250 gram (8oz) chicken breasts, adding a minute or two if your chicken pieces are larger. It will take about 10 minutes to build pressure and begin counting down. 
• When the cook time is over, let the pressure release naturally for at least 10 minutes (or completely). Open the lid and remove the chicken. Let rest for 5 minutes before slicing.
• If desired, you can make a corn starch slurry (equal parts corn starch and water, roughly 1-2 tablespoons each) and add it to the cooking juices to make a gravy to serve with the chicken. Just turn the Instant Pot to saute and cook until thickened.

Notes

Instant Pot model:

I use a 6 quart Instant Pot for this recipe. If your Instant Pot calls for more or less liquid, you can adjust this amount to your Instant Pot model. I often use only 1 cup of liquid in my 6 quart Instant Pot.

Storage:

How long can I store it?

Leftover chicken can be refrigerate for up to 4 days. This is perfect for meal prepping!

Can I freeze leftovers?

Absolutely! Cooked chicken can be frozen for up to 6 months. You can chop and use it to round out pastas, soups and many other meals.

Nutrition

Calories: 170cal | Carbohydrates: 1g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 79mg | Sodium: 449mg | Potassium: 494mg | Vitamin A: 185IU | Vitamin C: 1.3mg | Calcium: 15mg | Iron: 0.7mg

The post Juicy Instant Pot Chicken Breast appeared first on The Recipe Rebel.

This Creamy Instant Pot Chicken Noodle Soup Recipe is simple and quick but packs a serious flavor punch. This creamy soup is loaded with vegetables and can easily be made dairy-free or vegetarian.

You’ll also love this Juicy Instant Pot Chicken Breast and these Instant Pot Chicken Recipes!

This Instant Pot Chicken Noodle Soup was one of the very first things I made in my pressure cooker. After making a few ridiculously easy recipes, like Instant Pot Baked Potatoes, How to Cook Frozen Chicken Breasts in the Instant Pot, and Instant Pot Taco Meat from Frozen Ground Beef, I decided it was time to try out a soup.

I think soups and stews are some of the easiest recipes to make in the instant pot, especially if you’re just starting out.

They have enough liquid that it easily comes to pressure and you won’t get that concerning “burn” message flashing on the screen.

Plus you get that “I spent all day in the kitchen” flavor in just 5-10 minutes.

Ingredients Needed:

• Canola Oil: we need just a little bit of oil to sauté the veggies before pressure cooking.
• Carrot, Celery, and Onion: the classic soup trio to create a flavor base and add plenty of texture.
• Chicken: you’ll need 1 boneless and skinless chicken breast cut into 1/2″ pieces.
• Seasonings: a simple blend of parsley, salt, minced garlic, thyme, and black pepper gives the soup the best flavor.
• Chicken Broth: I like to use low sodium so I can add salt to taste myself.
• Pasta: any short pasta will work. I usually use Ditalini or Orzo!
• Cream and Cornstarch: forms a slurry which makes the soup thicker and creamy.
• Chopped Spinach: a handful of fresh, chopped spinach wilted into the soup adds some extra color and texture.

How to Make Instant Pot Chicken Noodle Soup

This simple instant pot soup takes just 10 minutes to prep! See the detailed recipe in the card below.

1. Sauté the veggies: Turn the instant pot to sauté and heat the oil. Add in the carrots, celery, and onion, then cook until softened.
2. Brown the chicken: Add in the seasonings and the cubed chicken and cook until white on the outside.
3. Add the broth and pasta: Pour the broth into the instant pot, then stir in uncooked pasta. Cook until al dente.
4. Add the cream and spinach: In a bowl, mix together cream and cornstarch, then mix that into the soup along with the chopped spinach. Cook until thickened, then serve.

Instant Pot Chicken Noodle Soup FAQs

Variations

• Add more veggies. You can easily use other veggies. Add peppers, mushrooms, or anything that suits your fancy.
• Make it vegetarian. Leave out the chicken, use chicken broth, and add more veggies to change it up!
• Make it dairy-free. To make this soup dairy-free, simply leave out the milk. If you want to thicken it slightly, you can do so by substituting the milk for an additional cup of broth and cornstarch.
• Make it gluten-free. Just use a gluten-free pasta.
• Spice it up. Add a sprinkle of cayenne or red pepper flakes.

Serving Suggestions

Creamy Chicken Noodle Soup is great on its own, but if you want to bulk your meal up, serve it next to Garlic Bread or Breadsticks, Homemade Dinner Rolls, Roasted Green Beans, or Air Fryer Broccoli.

Looking for more pairing ideas? Check out more of my easy side dish recipes!

More Instant Pot Soup Recipes You’ll Love

Dinner

Crockpot Lasagna Soup (quick & easy!)

Dinner

Turkey Noodle Soup

Dinner

Instant Pot Chicken Tortellini Soup

Dinner

Instant Pot Potato Soup Recipe

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Creamy Instant Pot Chicken Noodle Soup Recipe

This Creamy Instant Pot Chicken Noodle Soup Recipe is simple and quick but packs a serious flavor punch. This creamy soup is loaded with vegetables and can easily be made dairy-free or vegetarian.

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 272cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 3 large carrots peeled and sliced (not too thin)
• 2 ribs celery sliced
• 1 medium onion (finely diced)
• 1 boneless skinless chicken breast (cut into ½" pieces) about 300 grams
• 1 teaspoon parsley
• 1 teaspoon salt
• 1 teaspoon minced garlic
• ½ teaspoon thyme
• ⅛ teaspoon black pepper
• 4 cups low sodium chicken broth
• 1 cup short pasta (such as Ditalini or Orzo) about 130 grams
• ½ cup cream (I use heavy cream but any will do)
• 2 tablespoons corn starch
• 1 cup chopped spinach

US Customary – Metric

Instructions

• Turn the Instant Pot to saute and add the oil. Wait until the Instant Pot reads "hot" and then add the carrots, celery and onion. Cook and stir for 3-4 minutes until onion has softened.
• Add the cubed chicken. Cook and stir for 3-4 minutes just until white on the outside.
• Stir in the parsley, salt, garlic, thyme and pepper. Cook and stir 1 minute.
• Add the broth and scrape the bottom of the pot well to remove any browned bits. Stir in the uncooked pasta.
• Place the lid on the Instant Pot and turn the valve to sealing. Press Manual, leave on High pressure, and use the arrows to select a cook time of 2 minutes. It will take about 10 minutes to come to pressure and start counting down.
• When the cook time is over, turn the Instant Pot off. Let the pressure release naturally for about 5 minutes before opening the valve to release the remaining pressure.
• Whisk together the cream and corn starch. Stir into the pot with the spinach. .
• Cook and stir for 2-3 minutes until slightly thickened. Taste and serve.

Video

Notes

This recipe has been updated since the original was posted to add flavor and simplify it. The updated recipe has sautéed veggies (as opposed to raw added to the broth), toasted herbs and spices, and no boiling pasta afterwards. The flavor has not changed (aside from those much tastier veggies and herbs). 

The new recipe does not take longer to cook, since the pasta cooks with the vegetables and the chicken and not after. Same cook time, same prep time, more flavor.

You can find a PDF of the old recipe here. 

Nutrition

Serving: 385grams | Calories: 272cal | Carbohydrates: 35g | Protein: 16g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 23mg | Sodium: 742mg | Potassium: 607mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8408IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 1mg

The post Creamy Instant Pot Chicken Noodle Soup Recipe appeared first on The Recipe Rebel.

This Instant Pot Chicken Tortellini Soup is loaded with vegetables, chicken, cheese tortellini, and so much flavor! The pressure cooker makes it so easy.

If you’ve been hanging around for a while, then you know I’m a big soup lover. And now that fall is here, it’s time to bust out my Instant Pot for another instant pot chicken soup recipe.

This Instant Pot Chicken Tortellini Soup is a play off of my Creamy Instant Pot Chicken Noodle Soup. I used almost the same recipe, but swapped the Ditalini pasta out for some cheese tortellini and skipped the cream (although you can add that in if you wish!)

Oh. My. Word.

This soup is loaded with healthy ingredients, tastes rich and indulgent, and is a total family favorite!

Bonus: it’s freezer-friendly and ready in under 30 minutes!

Serve it up with these Homemade Crescent Rolls or some Garlic Bread for dunking.

Ingredients Needed:

• Chicken Broth: I use low sodium chicken broth. Feel free to use regular, but you may want to add less salt yourself.
• Veggies: diced carrots and celery are the perfect way to add some color, texture and nutritious deliciousness to the soup.
• Seasonings: we’re using a simple blend of dried parsley, salt, dried thyme, garlic powder, and black pepper.
• Chicken: you’ll need 2 cups of cooked and chopped chicken. Don’t have any? I recommend meal prepping a big batch of this Baked Chicken Breast or this Crockpot Shredded Chicken.
• Tortellini: I use cheese tortellini, but feel free to use your favorite pasta!

How to Make Instant Pot Chicken Tortellini Soup

This tortellini chicken noodle soup is ready in under 20 minutes!

1. Make the soup: Add carrots, celery, broth, and seasonings to the instant pot. Cook for 10 minutes, then release the pressure.
2. Cook: Turn the Instant Pot to sauté, then add the chicken and tortellini. Cook until the tortellini is tender.

Chicken Tortellini Soup FAQs

Variations

• Use another protein. Swap the chicken out for cooked Italian sausage, cooked ground beef, cooked and chopped turkey, or even chickpeas.
• Add more veggies. Anything goes! Feel free to add in whatever veggies you like to jazz your instant pot soup up a bit: diced onions, mushrooms, peppers, peas, corn or mushrooms are all great ideas.
• Make it vegetarian. Just leave out the chicken and swap the chicken broth for vegetable.
• Make it creamy. Make your instant pot chicken soup creamy by adding a splash of heavy cream or half-and-half at the very end.
• Spice it up. Heat things up with a sprinkle of red pepper flakes or cayenne pepper.

Serving Suggestions

This chicken soup is hearty and filling all on its own, but I do love to serve it next to Garlic Herb Dinner Rolls, Garlic Bread, Roasted Green Beans, or a simple green salad.

More Instant Pot Soup Recipes You’ll Love

Dinner

Instant Pot Vegetable Soup

Dinner

Turkey Noodle Soup

Dinner

Instant Pot Potato Soup Recipe

Dinner

Crockpot Lasagna Soup (quick & easy!)

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Instant Pot Chicken Tortellini Soup

This Instant Pot Chicken Tortellini Soup is loaded with vegetables and cheese tortellini! The perfect chicken soup for a chilly day — made in 30 minutes or less and freezer friendly!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 4 servings

Calories 381cal

Author Ashley Fehr

Ingredients

• 4 cups low sodium chicken broth
• 3 large carrots peeled and sliced
• 2 ribs celery sliced
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 2 cups cooked chicken chopped
• 2 cups cheese tortellini 1 250g package

US Customary – Metric

Instructions

• Add carrots, celery, broth, parsley, salt, thyme, garlic powder, and pepper to the Instant Pot (I use a 6 quart). 
• Set to high pressure, Manual mode, for 3 minutes. It will take about 10 minutes to come to pressure and start counting down.
• When cook time is over, release pressure gradually (use a towel to keep the steam off your hands, but keep your hand on the valve to slowly release the pressure. Be careful because soup can sputter).
• Turn the Instant Pot to saute and add the chicken and tortellini. Cook for 5 minutes or until tortellini reaches desired tenderness.

Video

Nutrition

Calories: 381cal | Carbohydrates: 31g | Protein: 30g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 981mg | Potassium: 549mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7790IU | Vitamin C: 3.3mg | Calcium: 116mg | Iron: 3mg

The post Instant Pot Chicken Tortellini Soup appeared first on The Recipe Rebel.